YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Lemon
Savor a beautifully pan seared salmon fillet accented with a light almond flour and herb crust, finished with a burst of zesty lemon. This dish offers a wonderful balance of rich, buttery salmon and fresh, bright flavors, making it a delightful choice for a nourishing dinner.
INGREDIENTS
6 oz Salmon Fillet
2 tbsp Almond Flour
1 tsp Olive Oil
1 Fresh Lemon
1 tbsp Fresh Parsley
1 tbsp Fresh Dill
Salt & Pepper to taste
PREPARATION
Pat the salmon dry with paper towels and season lightly with salt and pepper on both sides.
In a shallow dish, combine almond flour, chopped fresh parsley, chopped fresh dill, and lemon zest (use the zested outer peel of the lemon) to create the herb crust.
Lightly drizzle the salmon with olive oil to help the crust adhere. Press the herb-almond flour mixture onto the top side of the salmon fillet.
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet, crust side down, in the pan.
Cook the salmon for about 3-4 minutes until the crust is crisp and golden. Carefully flip the salmon and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked to your desired doneness.
Squeeze fresh lemon juice over the salmon just before serving for a bright finish.